Every week I go to the farmers' market & get something I've never prepared before to work with. This week I wound up with a beautiful large bunch of fresh bitter melon leaves, and I'm looking for a dish that will showcase them. Any ideas?
So far, I've dug up that they're used in Vietnamese, Chinese, Malaysian & Philippino food, but haven't yet come across specific preparation tips (beyond: put them in a soup or stir-fry). Before I just do a simple Chinese-style prep with garlic, any suggestions? A couple of people on Chowhound were asking about how to use bitter melon leaves in 11/98 and 5/99, but had no response.